The Art of Small Plates

Cassava and cheese croquettes served with a homemade guasacaca

Crispy cassava served with a zesty homemade sambal aioli

Indonesian marinated tempeh sautéed with aromatic spices and garnished with fried shallots

South American style oven baked plantains served with cheese, guasacaca, pickled red onions and fresh micro-crest

Golden tofu batons glazed in a Korean-inspired bulgogi sauce, served with sautéed mushrooms

Crispy baby broccoli served with a homemade sambal aioli

Sesame crusted tuna served tataki style with a homemade caper herb sauce

Chef’s favourite prawns sauteed in a homemade Indonesian Style Boemboe, served with garlic bread

Tender crispy octopus drizzled with a savory soy ginger glaze

Rolled dorade fillet with miso glaze, citrus-soy reduction, and crispy shallots

100g of Fillet Mignon, paired with a homemade Rendang sauce – cooked to your preference.

Korean-inspired chicken skewers with a sweet-spicy soy sauce

Slow-braised pork cheek with star anise, port wine reduction, and tangy Korean pickled radish.

A light and refreshing dessert of coconut milk, pandan, tapioca and fresh mango

Homemade Japanese-style cheesecake served with matcha ganache, fresh fruit, and vanilla ice cream

Chocolate Devine Brownie served with vanilla ice cream

Chef's Sky Indonesian crispy banana dessert with lemongrass caramel and vanilla ice cream or sorbet

A fusion of Filipino Leche Flan and French Crème Brûlée with pandan flavor, topped with fresh fruit and vanilla ice cream

The Grand Finale; An assortment of all our heavenly sweet bites. Just a heads-up, the cost is per person